Spaghetti Squash alla Carbonara
Serves:6
Carbs Per Serving: 9g (1g is fiber)
Prep Time: 45 o 60 minutes
Effort: Easy
INGREDIENTS:-1 large spaghetti squash 4 lb
-Half lb bacon, cut crosswise into a quarter inch pieces
-A quarter cup dry white wine
-1 cup heavy cream
-2 egg yolks
-Half cup Parmigiano Reggiano cheese worth the extra cost to get the real stuff
-A quarter cup fresh Italian Parsley flatleaf, finely chopped black pepper to taste.
HOW TO PREPARE:
1.-Pierce the spaghetti squash multiple times with a fork.
2.-Bake in a 400 degree F oven for 45 o 60 minutes, until tender.
3.-While squash is baking, fry bacon until crisp.
4.-Drain fat and set aside on paper towels to drain.
5.-Add the wine to the pan and cook for 3 o 4 minutes on medium until reduced in volume by about half. Reduce heat to low.
6.-Beat together egg yolks and cream, and then slowly stir into wine mixture.
7.-Cook on medium-low until sauce begins to thicken warning: Make sure temperature is not too high or you will end up with scrambled eggs.
8.-Once the sauce coats the back of a wooden spoon, return the bacon to the pan and add the parsley.
9.-Cook for 1 o 2 minutes to heat through.
10.-Cut the spaghetti squash in half, scoop out seeds, then pull strands out with a fork into a large serving dish.
11.-Pour sauce over hot squash.
12.-Sprinkle parmesan over all and toss wel.
posted by MaryPaz @ 2:41 PM
